Salmon with almond vinaigrette

Over the years, I have seen many recipes of salmon with a herby butter dressing in British magazines. As butter was not part of our larder when I was growing up, I still prefer to cook salmon with olive oil, adding different herbs and nuts.

Still, my favourite salmon recipe is the one my mum always cooked, spreading a generous dressing of olive oil, white wine vinegar, garlic, parsley and chopped almonds on top of the salmon fillet, which can be added before or after baking. I like using Negra when I add the vinaigrette before putting it in the oven, and Envero when I chose to add the vinaigrette after baking. I prefer the Envero vinaigrette for warm summer evenings and Negra for the winter time.


a whole side of salmon, skin on

15ml or 1 tbsp of white wine or white wine vinegar

1 large garlic clove, crushed

a few sprigs of fresh flat parsley

For Negra / winter vinaigrette

40g blanched almonds, roughly chopped

40ml or 3 tbsp of Negra olive oil

For Envero / summer vinaigrette

40g toasted almonds, roughly chopped

40ml or 3 tbsp of Envero olive oil

Takes 30 mins – serves 6 to 8


Heat oven to 200C/180C fan. Line a big roasting tin with baking parchment. Brush the salmon skin with oil and place it, skin-side down, on the paper.

If adding the vinaigrette before baking the salmon, mix the chopped blanched almonds, Negra olive oil, white wine or white wine vinegar, garlic, chopped parsley and spread it evenly over the fleshy side of the fish. If adding the vinaigrette at the end, skip this step for now.

Roast the salmon, uncovered, for about 30 mins until the salmon is cooked through – check by poking a knife into the fillet and making sure the fish flakes easily. Serve directly from the baking tray, or use two fish slices to carefully lift the salmon onto a serving plate.

If you haven’t added the dressing before baking, 5 minutes before the end of the baking time, mix the already toasted chopped almonds, Envero olive oil, white wine or white wine vinegar, garlic and chopped parsley, and spread it over the top of the salmon just before serving. I find the Envero fresh vinaigrette more aromatic, and the Negra cooked vinaigrette deeper and crunchier.

Tip: This dressing also works with trout and cod fillets.